THE MONTCLARE SUPPORTIVE LIVING COMMUNITY Fails Health Inspection - Chicago Long term care

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT THE FOLLWOING HANDWASHING SINKS; HANDSINK NEXT DRY STORAGE ROOM, HANDSINK IN DISHWASHING AREA, HANDSINK IN RESIDENT DINING ROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE HAND DRYING PROVISION AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE MACHINE LOCATED IN KITCHEN PREP AREA WITH A BUILD-UP OF BLACKAND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES IN INTERIOR ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. ALSO BLACK SLIME AT TOP INTERIOR COMPARTMENT OF UNIT. INTERIOR PLATE OF ICE BIN WITH EXCESS RUST; WHITE SLIME AT ICE DISPENSER NOZZLE OF SAME UNIT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE MACHINE LOCATED IN KITCHEN PREP AREA WITH A BUILD-UP OF BLACKAND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES IN INTERIOR ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. ALSO BLACK SLIME AT TOP INTERIOR COMPARTMENT OF UNIT. INTERIOR PLATE OF ICE BIN WITH EXCESS RUST; WHITE SLIME AT ICE DISPENSER NOZZLE OF SAME UNIT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.